Shakshuka with broad beans and labneh

Name: Shakshuka with broad beans and labneh
Prep time: 50 min
Cook time: 1 h 25 min
Total time: 2 h 15 min
Yield: Serves 4
Cuisine: Middle Eastern
Ingredients: 4 tbsp olive oil; 1 tsp cumin seeds; Pinch chilli flakes; 2 bay leaves; 2 large red onions, roughly chopped; 2 x 400g tins chopped tomatoes; 500g broad beans, skinned; 4 large free-range eggs; 150g artichoke hearts in oil, drained and sliced; Large handful fresh flatleaf parsley, roughly chopped; 180g labneh or thick greek yogurt (we used Total full-fat greek yogurt); Wholemeal flatbreads to serve

Portion size: Serves 4
Hands-on time 50 min, simmering time 1 hour 25 min
Difficulty: easy

Vegetarian

Recipe by: Naomi Devlin

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Naomi Devlin adds broad beans and artichokes to her shakshuka, transforming it from a brunch dish into an evening meal – it also works well with French beans, steamed kale, chard or fresh peas.

For a more brunch-friendly version of this dish, try our easy shakshuka recipe.

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Ingredients

4 tbsp olive oil
1 tsp cumin seeds
Pinch chilli flakes
2 bay leaves
2 large red onions, roughly chopped
2 x 400g tins chopped tomatoes
500g broad beans, skinned
4 large free-range eggs
150g artichoke hearts in oil, drained and sliced
Large handful fresh flatleaf parsley, roughly chopped
180g labneh or thick greek yogurt (we used Total full-fat greek yogurt)
Wholemeal flatbreads to serve

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Method

For the tomato sauce, put the oil, cumin seeds, chilli flakes and bay leaves in a frying pan with a lid over a low heat and cook gently for a few minutes. Add the onions and a pinch of sea salt, then cook gently for at least 15 minutes until the onions are soft and pale pink. Add the tomatoes, put the lid on the pan and leave to simmer gently for about an hour, stirring occasionally. Add a little water if the sauce gets too thick. Discard the bay leaves.
When the sauce is almost done, steam the broad beans for 3-4 minutes until just tender, then refresh in cold water and set aside.
Make 4 indentations in the tomato sauce and crack an egg into each. Simmer gently, uncovered, for 5-10 minutes until the whites start to turn opaque, then cover and simmer for a few more minutes until the whites are cooked through but the yolks are still runny.
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Serve each person an egg and its sauce, scattered with broad beans, artichoke hearts and parsley. Dot each plate with labneh or yogurt and serve with flatbread.

Recipe is from Naomi Devlin’s cookbook Food for a Happy Gut (£20, Headline).